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Slash the skin of each mackerel fillet with three diagonal cuts. Mix the yoghurt, lemon juice, ginger, spices and black pepper. Add the fish and gently rub the marinade all over them. Cover and leave in a cool place for 30 minutes. Take the fish out of the marinade and scrape off the excess. Lightly spray the fish with oil and sprinkle with salt. Fry 4 at a time, skin-side up in heated griddle pan for 3 minutes. Turn over and cook for another 2 minutes. Cook the remaining fish in the same way.
Griddled mackerel with crushed potatoes
Cut the mackerel fillets in half lengthways either side of the pin bones. Drizzle 1 tsp olive oil over the fish. Season with salt and freshly ground black pepper. Wash the fennel and cut lengthways into three slices. Drizzle with the remaining olive oil. Heat griddle pan or heavy based non stick frying pan over a high heat. Add the fennel and cook for 2-3 minutes. Cook for a further 2-3 minutes. Remove and keep warm. Add the fish to the griddle/frying pan (skin side down). Cook for 2½ minutes. Turnover and cook for about a minute on the other side. Drain the potatoes. Add the oil and crush roughly with a fork. Stir in the spring onions, lemon juice and seasoning to taste. Spoon the potatoes into the centre of a plate. Top with the fennel slices and finish with the cooked mackerel - skin-side up.
Lemon Pepper New Season Mackerel
Cut 3 slashes through the skin of the new season mackerel fillets. Marinate in the lemon juice for about 10 minutes. Mix the lemon zest, peppercorns and thyme together on a plate. Pat the mackerel fillets dry with kitchen paper then press into the lemon pepper mixture. Grill for 2-3 minutes each side until skin is crisping up. Heat the oil with the garlic and chillies. Drizzle over the fish just before serving with sweet potato mash and kale.
Peppered mackerel & potato bake
Preheat the oven to 190C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste. Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream. Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.